Sunday, November 07, 2010

Banana-Buttermilk Pancakes

Last night I made these super-simple pancakes. The secret is adding the bananas into the top of the batter after pouring it rather than mixing them in. This also creates a nice caramelization of the bananas. It was very good with maple syrup. I would make these again.

The serving size said 6-8, so I made the full recipe with the intention of making extras to freeze and eat another day. Imagine my surprise when I only managed to get 6 pancakes out of the recipe! I do not think Martha intended for people to only eat one pancake per person. So the full recipe was appropriate for 2 people.

1. Preheat oven to 250 degrees. In a large mixing bowl, combine flours, sugar, baking powder, baking soda, and salt. Whisk in buttermilk, egg, and butter until batter is well combined and free of lumps.

2. In a large nonstick skillet over medium heat, swirl oil to coat bottom of pan. Working in batches, add batter in 1/4-cup portions; cook until golden brown and tiny air bubbles form evenly on top, 2 to 5 minutes.